Soupirs aux Amandes

Wafers with Almonds

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

These crisp little cookies (they indeed deserve their name—soupirs means sighs) are made in Nice with a mixture of sweet and bitter almonds. Since there are no bitter almonds available here, I add almond extract to the dough and leave the skin on the nuts. The cookies go wonderfully well with Glace à la Fleur d’Orangers, Tian au Rhum, and all the fruit desserts.


Makes about 35 wafers

  • ½ cup almonds, with the skins left on
  • 3 tablespoons sweet butter at room temperature
  • ½ cup sugar
  • 2 or 3 egg whites
  • 5 tablespoons unbleached flour
  • ¾ teaspoon almond extract
  • ¼ teaspoon salt


Preheat the oven to 450°. Grind the nuts in a blender at high speed for 2 minutes, or pass them through a Mouli food mill, or chop them very fine by hand.

Cream the butter and sugar until the mixture is light and fluffy. Stir in the egg whites and blend well. Add the flour, almonds, almond extract, and salt.

Butter a baking sheet and drop the batter onto it by small teaspoonfuls, 2 to 3 inches apart. Lower the oven heat to 400° and bake for 5 to 6 minutes, or until the edges turn light brown.

Remove the cookies immediately with a spatula and let them cool on wire racks or on a cold surface. When cold, store them in an airtight container to keep them crisp.